cocotte

¹ American  

[koh-kot, kuh-, kaw-kawt] / koʊˈkɒt, kə-, kɔˈkɔt /

noun

cocottes plural

1. a high-class female prostitute in the second half of the 19th century and the very early 20th century; demimondaine.

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cocotte ² American  

[koh-kot, kuh-, kaw-kawt] / koʊˈkɒt, kə-, kɔˈkɔt /

noun

cocottes plural

1. a round or oval casserole, usually of earthenware or fireproof porcelain, used especially for cooking an individual portion of meat, fowl, or game.

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cocotte British  

/ kəʊˈkɒt, kə-, kɔkɔt /

noun

1. a small fireproof dish in which individual portions of food are cooked and served

2. a prostitute or promiscuous woman

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Other Word Forms

Inflected Forms

noun

• cocottes
  plural

Etymology

Origin of cocotte¹

First recorded in 1865–70; from French: originally a child's word for a hen, equivalent to coq cock ¹ + -otte feminine suffix

Origin of cocotte²

1865–70; < French: small cast-iron pot for stewing meat; alteration, by suffix substitution, of Middle French cocasse, coquasse applied to various receptacles, obscurely akin to coquemar kettle, by uncertain mediation < Medieval Greek koukoumárion (or its presumed VL source), ultimately derivative of Latin cucuma kettle

Example Sentences

One morning, Adler had been struggling to get Dutch baby pancakes and eggs en cocotte in and out of a very hot oven.

From Washington Post • Mar. 2, 2018

A couple of hours later, the little gems would end up in the middle of the kitchen table in a large Le Creuset cocotte, exuding the most lovely scent and confirming their organic credentials.

From The Guardian • May 25, 2016

Recommended Dishes Porcini flan; Pacific large oyster; “forager’s treasure” of wild mushrooms; Connecticut farm egg; chicken en cocotte; duck with wild rice; venison with cacao and parsley root; Paris-Brest; vacherin d’agrumes.

From New York Times • Mar. 1, 2016

Tradition reigns on the plate as well, where you'll find eggs en cocotte, mixed salads served in square ramekins, French ham and smoked salmon, creamy ravioles de Royans and savory muffins.

From New York Times • Jun. 28, 2012

Sautéed chicken may be baked and served in the cocotte.

From American Cookery November, 1921 by Hill, Janet McKenzie